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Mom’s Dijon Chicken a Dinner Classic in Under 30-Minutes

David Scott Allen · Main Course · Poultry · Provencal Recipes · Taste

Every cook needs to have a few “go-to” recipes tucked in their apron. These recipes are the ones that you can make without checking to see if you have the ingredients, you know are delicious, and never fail to impress your guests.

For me, my mother’s Dijon Chicken, a simple baked poultry dish that is ready in under 30-minutes, is a go-to combination. This oven-baked chicken is part of a collection of her personal favourites that I included in “From Mom’s Kitchen” a cookbook, which I made for my family to preserve her memory and her recipes.

Side Dishes à la Provencal

Provencal Ratatouille the French Laundry Way

Tomato and Potato Side Dish Gratins

Provencal Classic – Artichokes Barigoule

Dijon Chicken

Mom's Dijon Chicken

This poultry dish is a no-fail, quick dinner that your guests will love every time.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine French
Servings 4 people

Ingredients
  

  • 4 halves chicken breast skinless, boneless, about 4-6 ounces each
  • freshly ground black pepper
  • 5 tbsp butter melted
  • ¼ cup Dijon mustard
  • 2 tbsp shallot(s) minced

Instructions
 

  • Preheat oven to 375°F.
  • Place trimmed breasts, skinned-side up, in greased baking dish and season with freshly ground black pepper.
  • Mix butter, mustard and shallots and spoon over breasts, spreading evenly.
  • Bake for 20-25 minutes, depending on thickness of the chicken.
  • Serve with any side dishes that suit your tastes.

Notes

Note: The potatoes featured ) are from a recipe by my friend Mimi, who writes the Chef Mimi Blog - her Fondant Potatoes.
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This recipe combines some of the classic French flavours - chicken, wild mushrooms, cream and potato in a tasty main dish. None of the components take very long to prepare, and the polenta-potato purée can be made in advance to save time. Choose a selection of fresh wild mushrooms to enhance the flavour profile of this Provençal Herb stuffed Chicken Breast and enjoy!…
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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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